METHOD OF EVALUATING FOAM-HOLDING PROPERTIES OF FERMENTED MALT DRINK AND MARKER FOR EVALUATING FOAM-HOLDING PROPERTIES
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
Mar 11, 2010
app pub date -
Mar 7, 2008
filing date -
Mar 7, 2007
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of protein Z7 (M.sub.Z7) in seeds of a barley which is used as a material for the fermented malt beverage, a malt obtained from the seeds, a wort obtained from the malt, a fermented malt beverage obtained by fermenting the wort, or a pre-fermentation or fermenting material solution of the fermented malt beverage, is used as an index having a negative correlation with the foam stability of the fermented malt beverage, to determine the foam stability of the fermented malt beverage. According to the determination method of the invention, it is possible to determine the foam stability from the concentration of a prescribed protein in the barley seeds, malt, wort, fermented malt beverage or the like without directly measuring the head retention of the fermented malt beverage.
First Claim
Family
International Classification(s)
- [Classification Symbol]
- [Patents Count]
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully